Talk about seasonal, autumnal and all things cosy…this recipe is such a stunner to make this season. A true classic at this time of year (for the UK/USA anyway), using either spiced squash / pumpkin / sweet potato as the star of the show, it’s Nature’s Charm INSANE coconut caramel sauce [paid recipe] that really boosts this dessert recipe. The oaty case is so easy to make and once the filling is blended and spread on top, it’s ready to go into the oven then it just needs to be chilled in the fridge – sorted!
Ingredients:
For the tart case –
- 100g oats
- 2 tablespoons Nature’s Charm coconut caramel sauce
- 2 tablespoons nut butter
- 1 tablespoon water
For the filling –
- 1 large sweet potato / squash / pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 3 tablespoons Nature’s Charm coconut caramel sauce
- 1 tablespoon coconut yogurt
- 2 tablespoons almond butter
- 2 tablespoons coconut flour
- 1 tablespoon cornflour
- Walnuts, to decorate
Make them!
- Place the oats, caramel sauce, nut butter and dash of water in a food processor and blitz until the mixture comes together. Press into a greased and lined 20cm loose bottomed cake tin and up the sides, then set aside.
- Remove the skin and chop up the sweet potato / squash / pumpkin then cook until softened. Add to the food processor with the spices, caramel sauce, yogurt, almond butter, flour and cornflour and whizz up until quite thick and smooth.
- Spread this over the base of the tart to cover and fill to nearly the top and smooth out. Bake at 180C for 20–30 minutes until golden and firmed up. Leave to cool completely.
- Scatter over some walnuts around the edges, then chill in the fridge for at least 2 hours. When ready to serve, pop out of the tin, slice up and serve!
